Crumble-topped mince pies
Ingredients
125g unsalted butter, chilled and diced
200g gluten-free flour (we used Doves Farm), plus a little extra for rolling
1 tbsp icing sugar
grated zest 1 orange
200g gluten-free mincemeat (we used Sainsbury's luxury mincemeat)
For the crumble topping
25g ground almonds
25g flaked almonds
pinch ground cinnamon
25g unsalted butter, melted
25g soft light brown sugar
125g unsalted butter, chilled and diced
200g gluten-free flour (we used Doves Farm), plus a little extra for rolling
1 tbsp icing sugar
grated zest 1 orange
200g gluten-free mincemeat (we used Sainsbury's luxury mincemeat)
For the crumble topping
25g ground almonds
25g flaked almonds
pinch ground cinnamon
25g unsalted butter, melted
25g soft light brown sugar
Method
To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins
Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month
Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche
Low Carb New York Ricotta Cheesecake
Ingredients
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan
Total Time:
10 hr 15 min
Prep 30 min
Inactive 8 hr 0 min
Cook 1 hr 45 min
Yield: 12 servings
12 servings
Level:
Intermediate
Prep 30 min
Inactive 8 hr 0 min
Cook 1 hr 45 min
Yield: 12 servings
12 servings
Level:
Intermediate
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